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R U S S I A N A C A D EMY O F AG R I C U LT U R E S C I E N C E S
DEPARTMENT OF STORAGE AND PROCESSING OF FARM PRODUCTS
CONTENTS
THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
o f F A R M P R O D U C T S
9-2012
SUMMARIES ......................................................... ...................................... ........ ..........4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Aliev M.R., Aliev A.R. Calculation of extraction of the grain mash
in counterflow convective-mass-exchange apparatus (Рart 1) ..........................................8
Bukhantsov K.N. Ozone and air-ions – potentialities and problems
in their usage for grain drying (Рart 2) ..........................................................................13
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Koptelova Ye.K., Veksler R.I. Production and properties
of low-viscosity cationic starch ....................................................................................17
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Samokhina L.S., Komolova G.S., Ionova I.I., Semyonov G.V.
Antiulcer effect of lactoferrin and its hydrolyzates ..........................................................21
Vinokurov , Kutsenko S.A. Patterns of chemical
transformations alkylating agent on receipt of a cationic
starch ........................................................................................................................23
Yagofarov , Zakirova ., Kanarskiy A.V.,
Sidorov Yu.D. Fractionation of potato starch
by electrodialysis ..........................................................................................................28
Sharova ., Kamen’kova N.V., Volkova A.A.
Peroxide-content funds – potential antiseptic
in manufacturing food acids ..........................................................................................31
Shirunov M.O., Mel’nikova Ye.I., Niftaliev S.I. Optimization
of isomerization D-galactose to D-tagatose parameters with applting
of artificial neural networks method ...............................................................................33
Kuntashov Ye.V., Klyukina O.N., Ptichkina N.M.
Investigation of functional and technological properties
of cooked sausage with a powder of pumpkin seeds ......................................................35
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Alekseenko Ye.V., Dikareva Yu.M., Traubenberg ,
Ostashenkova N.V., Belyavskaya I.G. Effect of the conditions
of biocatalysis buckthorn berries on the yield of juice and physiologically
functional ingredients ....................................................................................................38
Rakhmonov Q.S., Isabaev I.B., Atamuratova T.I.,
Akhmedova Z.R. Effect of nutrient medium on the substrate
composition of populations of microorganisms in the spontaneous
fermentation of yeast ....................................................................................................40
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Blagoveshchenskaya M.M., Apanasenko S.I., Blagoveshchenskiy I.G.
Virtual sensors based on neural network algorithms for the determination
of the main indicators of the quality of food of the masses ..............................................44
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Rimareva L.V., Serba Ye.M., Overchenko M.B., Rachkov K.V.,
Orlova Ye.V., Abramova I.M. The use of Aspergillus oryzae fungal
biomass as a source of biologically active substances ....................................................46
Shneyder D.V., Kazennov I.V. Development of gluten-free food
ingredients increased bioavailability ...............................................................................50
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Yeyvin P.S., Kosovan A.P., Veden’ev V.F. Energy process
compressed air as power-saving and optimization pneumatic
transportation flour .....................................................................................................53
Vasil’yev A.N., Budnikov D.A. Hopper design for drying
grain active ventilation .................................................................................................57
Borodulin D.M., Salishcheva O.V., Andryushkov A.A.
The use of a mixers centrifugal type for vitaminise
of flour .......................................................................................................................58
Kakimov M.M., Kasenov A.L., Orynbekov D.R.,
Tokhtarov . The use of the empirical equation
to improve the pressing screw pressing process ...........................................................61
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- орр. РАСХН
Горлов И.Ф.,
а ад. РАСХН
Г д овс ий В.А.,
а ад. РАСХН
Добровольс ий В.Ф.,
дире тор НИИППиСПТ,
д-р техн. на%
Косован А.П.,
чл.- орр. РАСХН
Лисицын А.Б.,
вице-президент РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р техн. на%
Мачихина Л.И.
дире тор ВНИИЗ,
д-р техн. на%
Ни ифорова Т.А.,
дире тор ВНИИПАКК,
д-р техн. на%
О)анесянц Л.А.,
а ад. РАСХН
Панфилов В.А.,
а ад. РАСХН
Поля ов В.А.,
а ад. РАСХН
Пресня ова О.П.,
/ен. дире тор
ООО «Пищепромиздат»,
анд. техн. на%
Ро)ов И.А.,
а ад. РАСХН
Симонен о С.В.,
дире тор НИИДП,
анд. техн. на%
Т жил ин В.И.,
чл.- орр. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- орр. РАСХН
Adress:
18 Panfilova st,
bldg 3, 4th floor,
Moscow,
125080, Russia
Phone:
8-499-750-01-11 * 68-98
(8-916) 969-61-36
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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